Flourless Peanut Butter and Jelly Sandwich Cookies

Take a good look at this picture… There’s something missing…

On purpose.

I get lazy… On Sundays…I know it’s not Sunday, but let’s pretend, ok?

Flow with me…

I’m totally into peanut butter and jelly right now. Jelly, jam, preserves… Whatever you want to call it, I’m totally on this. Strange, because I refused to eat peanut butter and jelly sandwiches as a kid. Didn’t think peanut butter and jelly belonged together, much less sandwiched between two pieces of my beloved Wonder bread.

True story…

Now I’m really digging this combo. Peanut butter and jelly – Between bread, stuffed inside donuts, and most of all, in sandwich cookies.

Do you see where I’m going with this? Roll with me, I’ve got some cookies to show you.

That’s tons and tons of creamy peanut butter. That’s how these cookies roll…

There’s brown sugar in these – Light and dark. I ran out of light brown sugar and was too lazy to make my own. I couldn’t be bothered to search for the molasses. It was easier to open the box of dark brown sugar staring at me in the face.

Crazy lazy…

Sunday lazy…

Laaaaaaazy…

We bind our peanut butter and sugar with these:

Those are eggs…From hens. Make sure you don’t use Ostrich eggs, unless you’re baking a big ass batch of these cookies; then it’s just one large egg and a hammer. I read one Ostrich egg is the equivalent of 12 hen eggs. That’s some serious egg action, and 6 batches of these cookies…

You’re going to need this much time to mix:

Crazy, right?! The laaaaaaazy mix.

You’re going to use one of these to scoop da’ cookies:

Then you bake… For about 10 minutes. Can you believe that? You’re baking for 10 minutes because you want these cookies moist lookin’, and moist tastin’. And as lazy as you feel, you can’t be bothered with longer baking times.

When the cookies cool, whip out a jar of jelly, jam, or preserves – Your choice – And smear, or spoon as much as you like on one cookie, then top with another cookie. I prefer to let my jelly show.

That’s not a crack on my body fat. I’m not that big.

I mean actual jelly… Or jam… Or preserves… Your choice…Let it show…Proudly.

Is this too much work? You can sit and rest. Don’t want to tucker you out. Not on a Sunday… Goodness, no!

If you’re totally feeling up to it, you can make indentations on each cookie, and fill the indentation with jelly, jam, or preserves – Your choice. Just another way of doing things… You know… Options…

Here, I did one for you:

That’s only if you’re feeling up to it. Again, don’t want to tucker you out.

Jelly, jam or preserves – Your choice - and as much as you want. That’s right, as much as you want, but if we’re going with measurements I would say ⅓ cup.

Instructions

Preheat oven 350 degrees. Line cookie sheets with parchment paper or Silpat baking liners. In a bowl of an electric stand mixer fitted with a paddle attachment, beat the peanut butter, brown sugars and baking soda on medium speed until blended, about 1 minute. Add the eggs and vanilla and mix on low speed until just blended, about 25 seconds. You will be left with a crumbly sort of dough that should come together if pressed.

Shape level spoonfuls of dough into balls about 1 in diameter, or use a 1 ½ tsp. cookie scoop. Arrange the balls about 1½ inches apart on the prepared baking sheet. Press the balls of dough down slightly. If filling with jelly, make a small, indentation in the middle of each cookie and fill with jelly, jam or preserves – Your choice. Repeat with each cookie.

Bake one sheet at a time until the cookies are puffed and crackled but still moist-looking, about 10-11 minutes, no longer.

Remove cookie sheet from the oven and allow the cookies to cool for about 10 minutes. Remove cookies from rack.

Notes

Assembly:
Turn half of the cooled cookies over so they are flat side up. Spoon or smear jelly, jam, or preserves onto the center of each cookie. Top with the remaining cookies, flat side down. Press gently on each cookie to spread the filling to the edge. Let your jelly show.
Makes about 30 sandwich cookies or about 60 cookies

Just sent the link to a friend with a gluten intolerance….but, these looks amazingly delicious! Thanks!

Bosslady

Yay – Thanks!

Gastronomic nomad

I think I was laughing throughout your post. Love the format and your commentary. Love the cookies too. The only thing lazier would be to have you just make these and deliver them to me.

Bosslady

Oh wow, I can’t stop laughing…That would be lazier!

xXgagaXx

thank you SO much! im making these tonight with my nan & cousin and CANNOT wait! (: they look so good, thanks for the recipe!

Bosslady

You’re very welcome!

KWindsor

AMAZING. Made these with girls & they were absolutly fantastic, thank you very much for the recipe! They were a huge hit yesterday at our Mother’s Day Lunch Party! 🙂

Bosslady

That makes me so happy – Glad they were a hit at your party!

EmH

Drool worthy. I have to say that after I made them they became quite soft (crumbly to the touch). My fix was to freeze them and this created a delicious “ice cream sandwich” style treat because they stay nice and soft still!
Is there a way to prevent them from being so soft if I wanted to make them again without freezing them?

Bosslady

Hi EmH! I’m so happy you baked and found these cookies drool worthy – Yay!

Onto your cookie issue: Since these cookies are flour less, they lack the gluten structure to make them elastic, and are sure to turn crumbly. However, it shouldn’t happen immediately after baking. Try baking the cookies for an additional minute or two. Where do you live?

EmH

I live in Calgary, so elevation is always an issue with my baking haha

Bosslady

Oh boy, I’ve read about high elevation and baking. I’m so sorry…! Try adding an extra egg white or an additional 1/4 teaspoon of baking powder. Maybe that will help.